| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch bare human body parts before returning to food prep task. CDI- PIC had food employee properly wash hands after EHS discussed.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee working with RTE food, unclean equipment, and personal phone without stepping away to wash hands. CDI- EHS discussed when to wash, PIC had food employee stop task and properly wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple food employees return from outside of kitchen, don gloves to work with food without washing hands. CDI- PIC had food employees discard gloves and wash hands before donning gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two handsinks in kitchen being used to dump containers. CDI- EHS discussed handsink usage, PIC had food employees begin process of cleaning sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored above fried chicken wings in WIC, raw chicken outside of original packaging on top of spring rolls in standing RIF. CDI- PIC adjusted storage order during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed open containers of tofu with open containers of tofu directly on top of food. CDI- PIC voluntarily discarded items.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees washing gloved hands. Observed food employee rubbing face with gloved hands. CDI- EHS discussed with PIC, PIC had food employee discard gloves, wash hands, and change gloves. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two butcher knives stored between 2D flip top lids with heavy residue accumulation. CDI- Food employee removed items to dish machine.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2D standing RIC with an ambient temp of 52F. All TCS foods held in unit were discarded. Observed shredded lettuce temping above 41F in 2D flip top. PIC voluntarily discarded. VERIFICATION REQUIRED.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed 5 racks of shelled raw eggs temping above 45F due to ambient temp of unit being 52F. PIC voluntarily discarded items.
For more information, please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed majority of TCS foods being held for more than 24hrs without date marks. PIC was aware of when TCS items were prepped and how long items are maintained before use or discard. EHS will conduct follow visit to assess date marking SOP. VERIFICATION REQUIRED.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed kimchi not dated, several containers of tofu opened without a date. PIC was aware kimchi was prepped on Monday and tofu was opened on yesterday, correctly date marked items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sesame chicken, cut cabbage, stored on prep counter without time indicated on container. CDI- PIC applied correct time mark after food employee stated items were placed on time at 1030am.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed establishment not maintaining paper with labeling information with updated list of items held on time, and no times listed on paper. CDI- PIC had times for today placed on paper noted on written procedures. Written procedures must be maintained and followed correctly.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasoning maintained without labeling. Apply labels for identification. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas between equipment lids of 2D flip top with food debris and residue accumulation, top of dish machine with heavy residue accumulation. Increase cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee with personal phone directly next to string beans being actively prepped in kitchen. CDI- PIC removed item to designated area. |